Caprese Grilled Cheese

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I must have been a little bit confused yesterday when I came to the realization that grilled cheese sandwiches don't really exist. But I think I've got my head on straight now. In fact, anything that includes bread toasted in butter with melty cheese in the middle counts as a grilled cheese sandwich, whether you've got additional ingredients in there or not. I mean, what's in a name anyway? Who's to tell me that sticking a slice of tomato or some bacon or some olive salad in my grilled cheese sandwiches suddenly converts it into a different beast entirely?

I'm thinking that for my next grilled cheese sandwich, I'm going to stuff it with a bit of creamed spinach and a grilled ribeye steak cooked medium rare, a saucer of béarnaise sauce on the side for dipping, and perhaps some French fried potatoes. We'll call it the steakhouse grilled cheese. If I'm feeling really adventurous, I may even ask the chef (that'd be me) to hold the cheese, and could I get that bread on the side? My dining mate has a gluten allergy, see.

Yep, that'd make a heck of a great grilled cheese sandwich. So meaty, juicy, and tender.

You know what else makes a heck of a good grilled cheese? Mozzarella, tomato, basil, and some good olive oil. That's what.

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J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

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